Basic Butchering of Livestock & Game [Kindle Edition] Author: John J. Mettler | Language: English | ISBN:
B0060UK5DG | Format: PDF, EPUB
Download Epub Basic Butchering of Livestock & Game Download Download Epub Basic Butchering of Livestock & Game [Kindle Edition] for everyone book mediafire, rapishare, and mirror link This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Here is everything you need to know:
- At what age to butcher an animal
- How to kill, skin, slaughter, and butcher
- How to dress out game in a field
- Salting, smoking, and preserving
- Tools, equipment, the setup
- More than thirty recipes using all kinds of meat
Direct download links available for Download Epub Basic Butchering of Livestock & Game
- File Size: 2572 KB
- Print Length: 208 pages
- Publisher: Storey Publishing, LLC (August 31, 1986)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B0060UK5DG
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #93,158 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #16
in Kindle Store > Kindle eBooks > Nonfiction > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences - #16
in Kindle Store > Kindle eBooks > Nonfiction > Science > Agricultural Sciences > Food Science - #23
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
- #16
in Kindle Store > Kindle eBooks > Nonfiction > Professional & Technical > Professional Science > Agricultural Sciences > Food Sciences - #16
in Kindle Store > Kindle eBooks > Nonfiction > Science > Agricultural Sciences > Food Science - #23
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
Put bluntly; killing and butchering animals is not a pleasant business. Anyone who has hunted or helped slaughter on a farm can attest to this. You just have to jump in and do it.
Ironically, or perhaps most fittingly, this book was written by a veterinarian. I had a couple of chuckles about that fact.
This is a very "how to" book, so is really not meant to be casually read. The information provided is practical and well presented to make the process easier.
The author handles what some may consider a sensitive subject with honesty and straight-forward thinking. He also provides numerous tips and how-tos when it comes to handling and butchering several different kinds of animals.
While every hunter may not need this book, it sure provides a lot of help and suggestions. If you are going to be butchering a wide variety of animals (pigs, cows, deer, etc.), this is definitely the book for you.
By Charles S. Holzheimer
VINE VOICE
Every now and then you come across a book which is right on the spot. It's written by someone who is willing and capable to share his/her wealth of knowledge in a CLEAR way. This is one of those few books. From beef to rabbit, from pork to deer it teaches how to butcher. I read it a few times, I bought a whole lamb (with hide and guts) and I butchered it. I wouldn't say I made a work of art but all the cuts are there: back legs roasts. racks, riblets, roasts, trimmings. Don't expect instruction on fancy cuts: it's not the purpose of this book. The need of a power saw is slightly understated, though. If you butcher a large animal and you are not Hulk-sized, you may want to get one ... Absolutely recommended.
By Massimo Maddaloni
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